John Wayne Casserole
This John Wayne Casserole is a hearty, family-friendly dinner layered with biscuits, seasoned beef, creamy cheese filling, and melted cheddar.
It combines simple ingredients into a comforting casserole that is easy enough for weeknights and satisfying enough for gatherings.
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Why You’ll Love This Recipe
- Easy weeknight meal: Simple ingredients and straightforward steps make dinner stress-free.
- Hearty and filling: Layers of biscuits, beef, and cheese create a satisfying meal.
- Family favorite flavors: Taco-seasoned beef and cheese appeal to both kids and adults.
- Great for gatherings: The casserole serves a group and is easy to share.
John Wayne Casserole Ingredients
- Jumbo Biscuits
- Lean Ground Beef
- White Onion
- Rotel, drained
- Green Chiles, drained
- Taco Seasoning
- Water
- Cream Cheese, softened
- Sour Cream
- Garlic Powder
- Cheddar Cheese, shredded
- Fresh Parsley
How To Make John Wayne Casserole
This visual guide is helpful for making this recipe. For the full printable recipe with measurements, scroll to the bottom of the post.
Preheat the oven to 350 degrees. Chop the onion and parsley and grease a 9×13-inch baking dish.
Press the biscuits evenly into the prepared baking dish. Bake for 10 minutes, then remove from the oven.
Add the ground beef and diced onion to a large skillet over medium heat. Cook while breaking up the meat until browned and no longer pink. Drain any excess grease.
Stir the drained Rotel, green chiles, taco seasoning, and water into the skillet. Mix well and spread the beef mixture evenly over the biscuit layer.
In a medium bowl, combine the softened cream cheese, sour cream, garlic powder, and part of the shredded cheddar cheese. Mix until smooth and spread over the beef layer.
Sprinkle the remaining cheddar cheese evenly over the top of the casserole.
Bake for 25 to 30 minutes, or until the cheese is melted, bubbly, and lightly golden. Allow the casserole to rest for 5 minutes before serving. Garnish with fresh parsley and enjoy.
John Wayne Casserole FAQs
Can I use a different type of cheese?
Absolutely. Monterey Jack, Colby Jack, or a Mexican cheese blend works well in this recipe.
Do I need to pre-bake the biscuits?
Yes, pre-baking helps ensure the biscuit layer cooks through and stays sturdy beneath the toppings.
Can I use ground turkey instead of beef?
Yes, ground turkey is a great substitute and works well with the taco seasoning.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I freeze this casserole?
Yes, you can freeze it after baking. Allow it to cool completely, then wrap tightly and freeze for up to 2 months.
Variations
Add bell peppers: Sauté diced red or green bell peppers with the onion for extra color and flavor.
Make it spicier: Stir diced jalapeños into the beef mixture or use hot Rotel and pepper jack cheese.
Swap the meat: Use ground turkey or ground chicken instead of ground beef for a lighter version.
Try a different cheese: Replace the cheddar with Monterey Jack, Colby Jack, Pepper Jack, or a Mexican cheese blend.
Add black beans: Mix a drained can of black beans into the beef mixture to make the casserole even heartier.
Use different biscuits: Flaky biscuits or buttermilk biscuits both work well as the base.
Add corn: Stir 1 cup of corn into the beef mixture for a little sweetness and extra texture.
Top with your favorites: Serve with sliced green onions, diced tomatoes, sour cream, avocado, or fresh cilantro.
John Wayne Casserole
Ingredients
- 16 oz tube of jumbo biscuits
- 1 lb lean ground beef
- Half white onion diced
- 10 oz can Rotel drained
- 4 oz green chiles drained
- 1 oz packet taco seasoning
- 1/3 cup water
- 8 oz cream cheese softened
- 1/2 cup sour cream
- 1 tsp garlic powder
- 8 oz cheddar cheese shredded and divided
- Fresh parsley for garnish
Instructions
- Preheat the oven to 350 degrees.
- Chop the onion and parsley.
- Grease a 9×13 inch pan and press biscuits into it. Bake the biscuits for 10 minutes. Remove from the oven.
- Add the ground beef and onion to a large skillet and cook over medium heat, breaking the meat apart as it cooks, until no longer pink. Drain any grease
- Add the Rotel, green chiles, taco seasoning, and water to the skillet. Stir to combine, and pour over the biscuit layer.
- Combine the cream cheese, sour cream, garlic, and 1 cup of cheddar in a medium bowl, and spread over the meat layer.
- Top with the remaining cheese.
- Bake for 25-30 minutes until the cheese is melted and bubbly.
- Top with fresh parsley to serve.
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